Food Technology Magazine | Applied Science

Ultra-shear: A Transformative Technology

In this article, readers will learn about promising research advances in ultra-shear technology for producing clean label beverages and emulsions.

By VM Balasubramaniam Yousef Jimenez Flores Lazarev Ting

December 20, 2023

Health-conscious consumers are driving changes in the food manufacturing industry by increasing demand for safer and healthier clean label processed foods that are free from synthetic additives. In place of sugary drinks, consumers prefer beverages that not only quench thirst, but also meet various lifestyle demands, including satisfying hunger with high protein, enhancing immune health, and improving recovery after endurance training and competitions. Food scientists and engineers are working t…

Premium Content

You've reached your monthly limit of free articles.

Access Food Technology

About the Author

V.M. Balasubramaniam, PhD, is professor of food engineering, Department of Food Science and Technology and the Department of Food, Agricultural and Biological Engineering, The Ohio State Univ. ([email protected]); Ahmed E. Yousef, PhD, is professor of food microbiology, Department of Food Science and Technology, The Ohio State University ([email protected]); Rafael Jimenez-Flores, PhD, is professor of dairy foods, Department of Food Science and Technology, The Ohio State University ([email protected]); Alexander Lazarev, PhD, is chief scientific officer, Pressure BioSciences Inc. ([email protected]); Edmund Ting, PhD, is senior vice president engineering, Pressure BioSciences Inc. ([email protected]).